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Megan’s Menu: Microwave Mug Cake

Microwave. Mug. Cake. Microwave mug cake. If you’re like me, those words just sound wrong together. Cakes go in the oven, in large pans subjecting the product to thick layers of irresistible, silky frosting. A microwave isn’t in the baking job description. It’s reserved for pre-made, processed store-bought food. The easy way out.
But something about this curious concept interested me enough to take the plunge and try the inconceivable. I was skeptical, at best. But the final product was rather enjoyable – the perfect satisfaction to that late-night sweet tooth.
Chocolate, Peanut Butter and Orange Microwave Mug Cake

1 Egg
2 Tbsp. Milk
2 Tbsp. Canola Oil
¼ tsp. Vanilla
1/8 tsp. Baking Powder
4 Tbsp. Sugar
4 Tbsp. All-Purpose Flour
2 Tbsp. Unsweetened Cocoa Powder
1 Tbsp. Peanut Butter, Creamy or Crunchy
1 tsp. Orange Zest

1 Tbsp. Orange Juice
In a small bowl, beat egg with a fork. Add other liquid ingredients and mix together.

Add all the dry ingredients, peanut butter and orange zest to the egg mixture. Stir together well until consistent and clumps are removed.

Pour the batter into the mug, but be sure not to fill it more than halfway (otherwise the cake will tumble over the rim of the mug). Smooth the top with a spoon and tap the mug on the counter several times to remove air bubbles.


Place the mug in the microwave and bake for 3 minutes (if you want it moist, try 2.5 minutes). Check the cake by inserting a toothpick (or knife) in the middle until it comes out clean.
Let the cake cool for at least 2 minutes. Top with whipped cream (homemade recipe follows) or frosting, if desired.


Homemade Whipped Cream

½ Cup Heavy Whipping Cream
½ tsp. Vanilla
1 ½ Tbsp. Sugar
Place all ingredients in a bowl and whisk until stiff peaks are formed. (You can also use electric beaters until stiff peaks form.)



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